Day 30: Stuffed Poblano Peppers

I adapted this recipe from one that I found in Food and Wine Magazine, and it was a huge success! Great way to wrap up our mini-paleo challenge.

Ingredients:

One 5-ounce bag of baby spinach

4 Tbsp almond flour

1/4 cup coconut milk

1 large egg

2 Tbsps pine nuts

2 Tbsps chopped red onion

1 lb sweet or hot Italian sausage, casings removed

Salt and freshly ground pepper

4 large poblano peppers - halved, stemmed and seeds removed

1/4 cup olive oil

1 cup canned tomato sauce

1 cup chicken broth

Directions:

1. Heat a small amount of olive oil in a very large skillet. Add spinach and cook until wilted (2-3 minutes). Remove spinach from skillet and set aside.

2. Add Italian sausage and red onion to the skillet and cook until the sausage is just browned. Drain the sausage/onion mixture, and set aside.

3. In a large bowl, knead the almond flour with the milk and egg to form a paste. Knead in the pine nuts, onion, sausage and spinach and season lightly with the salt and pepper.

4. Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack in.

5. In the skillet, heat the olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over high heat until well browned, about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer.

6. Add the tomato sauce and chicken broth, cover and simmer until the peppers are tender, 5 to 6 minutes. Transfer to plates and serve right away.